FIELD: meat industry. SUBSTANCE: method involves separating raw brisket meat from brisket rib part of hog half carcasses, with raw meat being free from ribs and comprising interlayers and flesh lumps in an amount of 20.0-25.0 wt%; preparing salt brine; salting raw meat by injecting salt brine with the use of multiple-needle injector, with temperature inside separated raw meat and temperature at injector needle outlet ends being equal to one another or differing by no more than 1 C within temperature range of 1-4 C; providing cyclic massaging in vacuum massaging apparatus for 6-10 hours; holding for maturation outside massaging apparatus at temperature of 0-4 C for 24-48 hours; flattening raw meat for obtaining rectangular brisket sheets; applying onto one side of brisket sheet decorative or flavor spice mixture; forming brisket for producing rolled product by rolling brisket for 3-5 revolutions, with spice mixture dusted side being arranged inside; wrapping with film and fixing said film on rolled meat; hanging rolled meat on holders and subjecting to thermal processing in hermetically sealed thermal chamber by providing succession of procedures: slight drying at temperature of 64-66 C and relative humidity of 25-30% for 40-60 min, smoking at temperature of 75-78 C and the same relative humidity for 40-60 min and scalding at temperature of 74-76 C and relative humidity of 98.0-99.0% until temperature inside rolled product is 68-772 C. EFFECT: increased structural-mechanical and functional-processing properties of raw meat and, accordingly, improved quality and biological value of rolled product, and reduced production cost. 10 cl, 1 tbl
